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One-Pot Spiced Chicken & Yellow Rice

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A comforting one-pot meal of juicy spiced chicken thighs nestled in fragrant yellow rice with green peas and bell peppers. Bold flavors meet simple preparation in this colorful and satisfying weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups basmati rice, rinsed
  • 3 cups chicken broth
  • 1/2 cup frozen green peas
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 small onion, chopped
  • 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. In a small bowl, mix paprika, cumin, turmeric, garlic powder, salt, and pepper. Rub this spice mix over the chicken thighs.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken thighs for 3–4 minutes per side until browned. Remove and set aside.
  3. In the same skillet, sauté onion and bell peppers for 2–3 minutes until slightly softened.
  4. Add rice and stir to coat with the aromatics and oil.
  5. Pour in chicken broth and bring to a gentle boil. Add peas, then nestle the chicken thighs into the rice.
  6. Cover with a lid, reduce heat to low, and simmer for 20–25 minutes or until rice is tender and chicken is cooked through.
  7. Remove from heat, let rest covered for 5 minutes, then fluff rice with a fork and garnish with chopped cilantro.

Notes

  • For extra depth of flavor, marinate chicken with the spice mix for 30 minutes before cooking.
  • Use boneless thighs or chicken breasts if preferred, adjusting cooking time accordingly.
  • Add a pinch of saffron for a more luxurious touch.

Nutrition

Keywords: spiced chicken, yellow rice, one-pot dinner, chicken and rice, weeknight meal, Middle Eastern recipe

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